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All Red Potatoes and Breakfast for Dinner

Robbie's All Red Potatoes with Tofurky Sausage

Robbie’s All Red Potatoes with Tofurky Sausage

Last week, when I got home from work late one evening, my honey had breakfast for dinner waiting in the oven. All Red Potatoes with Tofurky Sausage, dribbled with creamy goat cheese, warm and waiting. All Reds aren’t ordinary red-skinned potatoes; they are all red, that is red both inside and out.

All Red Potatoes

All Red Potatoes

All Red Potatoes, also known as Cranberry Red Potatoes, are hybrids, bred circa 1980’s. They feature a fine, moist and creamy texture, rich earthy flavor, and unusual color—bright red skin. Under that skin, their flesh is pink red, a bright color that doesn’t fade with cooking.

Breakfast for dinner is part of Robbie’s recipe repertoire. He sautés onions, bell peppers and potatoes, and once they are golden and tender, he scrambles eggs right into the pan. Cheese melted over top and salsa on the side—a perfect 20-minute dinner.

Robbie’s All Red Potatoes make a gratifying breakfast, especially if it’s breakfast for dinner. Everyone will be ooh-ing and aah-ing and exclaiming, “Look how red they are!”

When All Reds were in our Ranui Gardens CSA box last month, we turned the ruby spuds into stunning potato salad. My Mom’s Potato Salad. Thanks Garlic Farmer John for planting these very special gems.

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All Red Potatoes and Breakfast for Dinner
Author: Letty Flatt
Ingredients
  • 2 tablespoons plus 2 tablespoons extra virgin olive oil
  • 1 onion , chopped
  • 2 links Tofurky Sweet Italian with Tomato and Basil Sausage , sliced about 1/4-inch thick
  • 3 or 4 cloves garlic , sliced
  • 5 or 6 All Red Potatoes , scrubbed and sliced about 1/4-1/2-inch thick
  • Sea salt and freshly ground pepper
  • About 4 ounces fresh goat cheese
Instructions
  1. Heat the olive oil in a large skillet. Over medium-high heat, cook and stir the onion until it begins to soften.
  2. Add the ‘sausage’ and cook and stir until the onion and ‘sausage’ begins to color golden.
  3. Stir in the garlic and the potatoes--cook and stir a few minutes.
  4. Turn the heat to low, cover the skillet, and cook until the potatoes are just tender, turning the potatoes every so often, and seasoning with salt and pepper.
  5. Sprinkle with goat cheese. Cover and keep warm until the cheese softens.
Recipe Notes

Robbie transferred everything to an oiled 9 x 13-inch pan and sprinkled the goat cheese on top. He covered with foil and held it at least a half-hour, until I got home.

1 comment

  • Last night, oddly enough, about all we had in the house were baby potatoes that were getting old and really needed to be used up, plus veggie sausage & goat cheese so I tried this out. I had a small head of broccoli and a couple brussel sprouts so i tossed those in after the potatoes had been cooking about 10 minutes. My sausage was the frozen pre-cooked kind (morningstar), so i put it in a little later, about 20 minutes in. I added some red bell pepper when the potatoes were just about done. It was delicious!I didn’t have the special all-red potatoes, but the small red-skinned ones seemed to work fine, and they weren’t even all that fresh either 🙂 Thanks Aunt Letty! Reply · 22 September, 2009

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